We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook
: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.
The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here
First brisket-- help is both needed and appreciated
Well brisket flat about 5.5#
Thought I should keep it simple.
Will try to maintain 275 temp.
Cooking indirect with plate setter.
Do I need to inject -- if so with what and when?
Should I have a foil pan under the brisket to collect drippings or should there be beef broth and/or beer in the pan?
What temp do you foil?
What temp do you FTC?
How long do you( can you ) FTC?
How long would you anticipate it would take to cook this 5.5 # flat?
Thanks for any advice!